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Over the last few weeks the farmers market has been bursting with zucchini and it has been so cheap that I have been picking up a bunch of it every week. I have really been enjoying all of the fresh local zucchini and in particular I have been focusing on the grated zucchini, feta, and herb combination. So far I have made a raw salad and a Greek style phyllo pie with this combo and both turned out really well. While I was dreaming up the previous ideas it also occurred to me that a this combo would go well in a quiche. I pretty much just took the grated zucchini, feta and herb combo and mixed it into a quiche base including eggs and milk. Although a pastry crust would go well with this quiche I enjoyed the brown rice quiche crust that I made last time so much that I decided to use it again this time. The herbed zucchini and feta quiche with a brown rice crust was easy to make and it turned out great! The brown rice crust was slightly crispy on the outside and the slices held together well. I enjoyed the texture that the brown rice crust added to the quiche and it is not as guilty as a full butter pastry crust. The zucchini, feta and herb combo worked really well in the form of a quiche! The quiche was nice and light and moist and it was just packed with flavour. It is amazing how much flavour the feta, dill and mint bring to the table.

Herbed Zucchini and Feta Quiche with a Brown Rice Crust

Servings: 6

ingredients

2 cups cooked brown rice

1/4 cup graviera (or gruyere, grated)

1 egg

4 eggs

1/2 cup milk

2 cups zucchini (grated, squeezed and drained)

1/4 cup herbs (such as dill, mint, parsley, chopped)

2 green onions (chopped)

1 cup feta (crumbled)

salt and pepper to taste

directions

Mix the rice, cheese and egg in a bowl.

Press the rice mixture into a pie plate, about 1/4 inch thick.

Bake in a preheated 450F/230C oven until the edges and bottom just start turning golden brown, about 5-7 minutes.

I'm a food blog addict and yours is my new favorite! Love your recipes - they're creative yet simple, and mostly healthful. I like the idea of the brown rice crust. Have you ever tried a polenta crust?

I'll be living in Ukraine with the Peace Corps for two years...and it won't be easy being vegetarian in a culture that has a great deal of meat dumblings, borscht, and sausage...but I think this is a recipe I can actually manage to pull together - thanks! It looks absolutely delectable!

This looks awesome and Gluten Free to boot - thanks, i do miss quiche and havent found a great and easy gluten free crust so this fills that hole. I am sure to be trying this this weekend.Thanks and btw you do a great job with your blog :)

This looks so yummy I might have to try it even though I vowed not to make any more recipes with zucchini and squash in them this summer - I'm at the point of pulling my plants out I'm so OVER zucchini!

I had to tell you how amazing this is. I made it last night and my ten year old son was grumbling when I brought it to the table. After tasting it he said "This is amazingly delicious." I couldn't agree more. thanks for your great recipe. I can't wait to try more!

I did an internet search for a brown rice crust when I was planning a quiche for this weekend, and yours turned out wonderfully for us. The crust was crispy on the edges and held together much better than some others I have tried. Bravo!

I wonder how this would be reheated the next day, and even the day after that! Would it reheat ok in the microwave? How long would it last refrigerated? I'm looking for make-ahead breakfast recipes to go for work.

anewlifewandering: I usually throw it into the microwave to reheat it and I usually get 5 days out of it. I like to make it on the Sunday and then eat the leftovers for quick breakfasts for the rest of the week.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.